Smokey Black Bean Chili in Squash Bowls
Can you believe it’s almost HALLOWEEN and time to Fall Back? I am so ready for the time change because it’s SOOO dark when I go to work in the morning. I have to admit that it’s a pretty awesome way to start my day by watching the sunrise as I drive into work though….
I am a total believer in eating what you crave. I woke up this morning craving two of my FAVORITE things ~ Apricot Preserves & Crunchy Nut Barn Almond Butter.
I LOVE that the BioNature Apricot Preserves are sweetened with apple juice vs sugar!
I toasted up 2 slices of Nature’s Pride 100% Whole Bread and smothered them in apricot almond goodness!
Mid morning I grabbed a Low-Fat Cabot Cheese and a mini fuji apple.
Lunch today involved more Halloween shopping or lack there of and at stop at the Over The Top Shop for Froyo!!!! Today’s mix included SNICKERDOODLE (YUM!!!), Peach-Mango Tart and Vanilla with sprinkles and crumbled waffle cone.
As I was eating this I was really thinking how it would be AWESOME to have a Cuisnart 45-Mix-It-In Soft Serve Froyo machine at home! Maybe for CHRISTMAS 
*wink, wink* LOL….I don’t know though – that could be a BAD thing to have froyo that accessible!
Lunch started out with this togo Thai Salad with Peanut Dressing.
However, the spicy broccoli shrimp I got to go with it was NASTY! It was ALL fish sauce and i just couldn’t eat it at all. I skipped lunch and opted for a bigger afternoon snack.
Whole Foods Organic Stone Wheat Crackers, Laughing Cow, Lean Turkey and FIZZY water! I was STILL hungry after so I grabbed an organic orange for dessert.
My co-worker who won the Organic Veggie Box from work broke out a super cool new to me veggie that I had to snap a picture of. Any guesses on what it is?
It’s a RADISH ~ Kinda crazy! I am not a fan of radishes but I had to try it because it looked like a mini watermelon. The flavor was interesting ~ it tastes like spicy cabbage. I like the heat, but, I am still debating the cabbage flavor.
When I got home The Husband was singing ~ “I got a cookie and you can’t have one!” LOL. Look at how AMAZING these snicker doodles are – perfectly round too! He got it at work. Of course, I snapped off a bite ~ MMMM ~ so much to LOVE about these cookies ~ cinnamon, sugar, butter, chewy….Need I say more.
Dinner tonight started out with roasted these cute Organic Sweet Dumpling Squashes I got at the market on Saturday. I decided they would make the perfect chili bowls.
I cut them in 1/2, de-seeded and rinsed them out.
Then, rubbed with a little Extra Virgin Olive Oil and sprinkled with sea salt.
Perfectly roasted at 400 for 30 minutes.
While the squash roasted, I whipped up a Smokey Black Bean Salsa Chili that I saw in the October issue of Cooking Light. The recipe was lightened up by the enlightened chef and sounded amazing ~ Beans, Bacon, Turkey, Spice ~ YUM!
I picked Trader Joe’s Spicy, Smoky Peach Salsa as the STAR ingredient.
Step 1 ~ Puree 1/2 your beans with brown sugar and water.
Stir in your remaining beans ~ I accidentally opened TJ’s Cuban beans instead of black beans ~ so I went with it!
Step 2 ~ Brown your 99% Lean ground turkey in nonstick spray. It’s important to pick the 99% lean to ensure you are getting turkey breast vs thigh meat and skin.
Step 3 ~ remove your browned turkey and add your onion and bell peppers.
and your BACON! Cook about 5-10 minutes until the onion is soft and slightly browned.
Step 4 ~ Add your turkey and spices.
Plus your bean mixture and salsa.
Step 5 ~ Add your beef broth, tomato paste and crushed red pepper flakes (b/c you forgot to with the spices 
. Stir to combine, bring to a boil, reduce heat and simmer for 30 minutes.
I subbed ff Greek Yogurt for the sour cream and added, lime juice and cilantro.
To create a fantastic chili topper.
Sweet Dumpling Chili Bowl, plus Smokey Black Bean Chili plus cilantro lime “sour cream”. MMM ~ DELISH! I LOVED how easy this recipe was to make, but, I am not sure that the bacon really mattered. You didn’t really taste it and if I am adding calories for something like that, I want to TASTE it!
Sweet Roasted Squash in every bite! I really do think that this type of squash tastes bit like pumpkin, but, not as strong.
While the chili was simmering, I whipped up a batch of Carrot Pumpkin Cupcakes with Fresh Whipped Frosting. Would you believe me if I told you this is a low-cal recipe?!
Recipe coming up next! Tonight is the last night to WIN COOKIES!
Print This Post
Comments
6 Comments on Smokey Black Bean Chili in Squash Bowls
-
tray on
Fri, 30th Oct 2009 3:55 am
-
Food Makes Fun Fuel on
Fri, 30th Oct 2009 7:19 am
-
Nicole on
Fri, 30th Oct 2009 12:42 pm
-
BroccoliHut on
Fri, 30th Oct 2009 8:47 pm
-
Wendy on
Sat, 31st Oct 2009 5:32 am
-
BlogHer Food ’09—Part II | gfe--gluten free easily on
Sun, 1st Nov 2009 10:51 pm
that chili LOOKS AMAZING! I must try it. the picture tutorial really helps. mmm carrot cake. MMM good. I have to try that carrot cake pumpkin recipe you have.
That’s one of my favorite salsas ever. I top tuna burgers with it in the Summer
YUM-O (sorry I sounded like Rachael Ray right there)! I love this recipe and the usage of bacon and lean turkey. What a great fall meal! Those carrot cake cupcakes looked quite delish as well. What a perfect dinner and dessert for this time of the year. Love your blog BTW!
IMHO, black beans and squash were MEANT to be together!
I love your sunrise photos! Thanks for the the Cabot photo & mention! And that chili recipe looks just amazing! My family is going to love it! I’m making it tonight before the trick-or-treating (they have to eat something healthy to have the energy to trek the neighborhood,. right?
I’m linking to your post from our facebook page: http://www.facebook.com/cabot also! And thanks again!
[...] site at the moment, so you’ll want to check those out as well. There are lots of goodies, but the Smokey Black Bean Chili in Sweet Dumpling Squash Bowls caught my [...]
Tell me what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!
Sponsors
MY OPEN SKY SHOP
Just a few of my favorite things
